8 6-inch flour tortillas
Nonstick spray coating
1 small onion, sliced and separated into rings
2 cloves garlic, minced
1 medium sweet red or green pepper, cut into bite-size strips
1 tablespoon cooking oil
8 ounces boned skinless chicken breast halves, cut into bite-size strips
1/3 cup salsa
2 cups shredded lettuce
1/4 cup plain low-fat yogurt or low-fat sour cream
1 green onion, thinly sliced
Wrap tortillas in foil. Place in a 300 degrees oven for 10 to 12 minutes or till heated through.
Meanwhile, spray a large skillet with nonstick spray coating. Add onion and garlic; stir-fry for 2 minutes.
Add red pepper; stir-fry for 1 to 2 minutes more or till vegetables are crisp-tender. Remove from
skillet. Add oil to skillet. Add chicken; stir-fry 3 to 5 minutes or till chicken is tender and no longer
pink. Return vegetables to skillet. Add salsa. Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt
and sprinkle with green onion. Roll up tortillas.
Makes 4 servings.
Preparation Time: 10 min.
Cooking Time: 10 min.
NUTRITIONAL INFORMATION PER SERVING:
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